Diagoras of Melos : a contribution to the history of ancient atheism / / Marek Winiarczyk ; translated from Polish by Witold Zbirohowski-Kośscia

• Record Nr.: UNINA9910467847503321
• Autore: Winiarczyk Marek
• Pubbl/distr/stampa: Berlin, [Germany] ; ; Boston, [Massachusetts] : , : De Gruyter, , 2016; ©2016
• ISBN: 3-11-044765-7; 3-11-044804-1
• Descrizione fisica: 1 online resource (242 p.)
• Collana: Beiträge zur Altertumskunde, , 1616-0452 ; ; Band 350
• Disciplina: 200.938
• Soggetti: Atheism - Greece - History; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and indexes.
• Nota di contenuto: Frontmatter -- Preface -- Contents -- Abbreviations -- I. Current State of Research -- II. Analysis of the More Important Sources -- III. The Life of Diagoras -- IV. The Problem of Diagoras’ Atheism -- V. Diagoras as the Supposed Author of the Commentary on the Derveni Papyrus -- VI. Conclusions -- Appendix I. Diagoras as an Impious Person and Atheist -- Appendix II. Contra Deos Testimonium -- Appendix III. Gods Punish Those Who Stay With an Impious Person -- Bibliography -- 1. Index of names -- 2. Index of geographical and ethnic names -- 3. Index of subjects -- 4. Greek and Latin words and expressions -- 5. Index of passages
• Sommario/riassunto: Diagoras of Melos (lyric poet, 5th c. B.C.) has received special attention for some time now because he was regarded as a radical atheist and the author of a prose work on atheism in antiquity. He was notorious for revealing and ridiculing the Eleusinian Mysteries and was condemned for impiety at Athens. The present book evaluates Diagoras’ biography and shows that he cannot be considered to have been an atheist in the modern sense.

Flavourings [[electronic resource] ] : production, composition, applications, regulations

• Record Nr.: UNINA9910830328503321
• Pubbl/distr/stampa: Weinheim, : Wiley-VCH; Chichester, : John Wiley [distributor], c2007
• ISBN: 1-281-08791-2; 9786611087913; 3-527-61145-2; 3-527-61146-0
• Edizione: [2nd ed.]
• Descrizione fisica: 1 online resource (854 p.)
• Altri autori (Persone): ZieglerHerta
• Disciplina: 664.5; 664.52
• Soggetti: Flavoring essences industry; Flavoring essences
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Previous ed.: 1998.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Flavourings; Preface to the Second Edition; Preface to the First Edition; Contents; Index of Authors; List of Companies / Institutes and Authors; 1 Introduction; A Dynamic Business With Taste - The Flavour Industry; 2 Manufacturing Processes; 2.1 Physical Processes; 2.1.1 Extraction; 2.1.1.1 Introduction; 2.1.1.2 Solid-Liquid Extraction; 2.1.1.3 Liquid-Liquid Extraction; 2.1.2 Supercritical Fluid Extraction (SFE); 2.1.2.1 Solvent Evaluation; 2.1.2.2 Near Critical Gas Solvents; 2.1.2.3 Solvent Character of CO(2); 2.1.2.4 Selectivity; 2.1.2.5 CO(2)-Extraction Process; 2.1.2.6 Extraction of Flavourings2.1.2.7 Economic Considerations; 2.1.2.8 Other Applications; 2.1.3 Distillation; 2.1.3.1 Introduction; 2.1.3.2 Fundamental Considerations; 2.1.3.3 Thermodynamic Fundamentals of Mixtures; 2.1.3.4 Equipment; 2.1.4 Spray Drying and Other Methods for Encapsulation of Flavourings; 2.1.4.1 General Introduction; 2.1.4.2 Spray Drying and 'Complementary' Procedures; 2.1.4.3 New Methods for Encapsulation; 2.1.4.4 Outlook; 2.1.5 Freeze Drying; 2.1.5.1 General Remarks on Drying; 2.1.5.2 The Freeze Drying Process; 2.1.5.3 The Quality of Freeze-dried Products; 2.2 Biotechnological Processes2.2.1 Introduction; 2.2.2 Flavour Generation by Fermentation of Food Raw Materials; 2.2.3 Flavour Generation in Bioreactors; 2.2.4 Surface Fermentation; 2.2.5 Submerged Fermentation; 2.2.6 Downstream Processing; 2.2.7 Enzyme Reactors; 2.2.8 Cell Culture Reactors; 2.2.9 Genetic Engineering; 3 Raw Materials for Flavourings; 3.1 Introduction; 3.2 Flavouring Ingredients; 3.2.1 Chemically Defined Flavouring Substances; 3.2.1.1 Natural Flavouring Substances; 3.2.1.2 Nature-Identical and Artificial Flavouring Substances; 3.2.2 Flavouring Preparations and Some Source Materials3.2.2.1 Fruit Juices and Fruit Juice Concentrates; 3.2.2.2 Citrus Oils; 3.2.2.3 Herbs, Spices and Essential Oils; 3.2.2.4 Flavouring Preparations Based on Biotechnology; 3.2.3 Process Flavourings; 3.2.3.1 Introduction; 3.2.3.2 Definition and General Guidelines; 3.2.3.3 Process Flavour Chemistry; 3.2.3.4 Industrial Process Flavourings; 3.2.3.5 Outlook; 3.2.4 Smoke Flavourings; 3.2.4.1 Nature, Preparation and Application; 3.2.4.2 Situation in Europe; 3.3 Non-flavouring Ingredients; 3.3.1 Extraction Solvents; 3.3.2 Permitted Carriers and Carrier Solvents3.3.3 Emulsifiers - Stabilisers - Enzymes; 3.3.3.1 Emulisfiers; 3.3.3.2 Stabilisers; 3.3.3.3 Enzymes; 3.3.4 Flavour Modifiers; 3.3.4.1 Definition and Classification; 3.3.4.2 Monosodium Glutamate, Purine 5'-Ribonucleotides, and Related Substances; 3.3.4.3 Maltol and Ethyl Maltol; 3.3.4.4 Furanones and Cyclopentenolones; 3.3.4.5 Vanillin and Ethyl Vanillin; 3.3.4.6 Other Flavour Modifiers; 3.3.4.7 Final Remarks; 3.3.5 Antioxidants and Preservatives; 3.3.5.1 Antioxidants; 3.3.5.2 Preservatives; 4 Blended Flavourings; 4.1 Introduction; 4.1.1 Flavour Analysis
• Sommario/riassunto: The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences.This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus